Cranberry Herb Chicken

I stumbled onto this recipe one December evening when I had a bag of cranberries leftover from baking and four chicken breasts thawing in the fridge. I tossed everything into the blender on a whim, poured it over the chicken, and slid it into the oven. The smell that filled my kitchen—bright, herby, a little sweet—made me stop chopping vegetables and just stand there.

The first time I made this for friends, someone asked if I'd trained in a culinary school. I laughed and told them I'd just cleaned out my fridge. That compliment stayed with me, though, because it reminded me that good food doesn't have to be complicated—it just has to taste like you cared.

Ingredients

• Boneless, skinless chicken breasts: I use about 600 grams total, and I always pound them to an even thickness so they cook uniformly and stay juicy.
• Fresh or frozen cranberries: Frozen work just as well as fresh, and honestly, I keep a bag in the freezer year-round now because this sauce is too good to save for one season.
• Honey: It balances the tartness of the cranberries without making the dish overly sweet, and a drizzle extra never hurt anyone.
• Olive oil: Helps the marinade coat the chicken and adds a silky richness to the sauce as it bakes.
• Fresh parsley, rosemary, and thyme: This trio smells like a winter garden, and chopping them releases oils that perfume the whole kitchen.
• Garlic cloves: Two cloves minced fine give the sauce a warm backbone without overpowering the fruit.
• Salt and black pepper: Season boldly here because the cranberries need it to shine.
• Orange zest and juice: The zest is where the magic lives—it brightens everything and makes the sauce taste complex and layered.

Instructions

Prep the oven and dish:

Preheat your oven to 200°C (400°F) and lightly grease a baking dish with a little olive oil or cooking spray. I like using a ceramic dish because it holds heat beautifully and looks nice enough to bring straight to the table.

Blend the cranberry herb mixture:

Toss cranberries, honey, olive oil, parsley, rosemary, thyme, garlic, salt, pepper, orange zest, and orange juice into a blender or food processor. Pulse until the mixture is mostly smooth but still has some texture—those little chunks of cranberry and herb make every bite interesting.

Coat the chicken:

Lay the chicken breasts in the prepared dish and pour the cranberry mixture over them, turning each piece to coat it completely. Don't be shy about using your hands here—it's the best way to make sure every inch is covered.

Bake until golden and cooked through:

Slide the dish into the oven and bake uncovered for 30 to 35 minutes, until the internal temperature hits 74°C (165°F) and the juices run clear. The edges of the chicken will pick up a gorgeous caramelized color from the honey and cranberries.

Serve and garnish:

Transfer the chicken to plates, spoon the sticky sauce from the baking dish over the top, and scatter extra chopped parsley and a few whole cranberries on top if you want it to look extra pretty.

Save

One cold Sunday, I served this with a heap of wild rice and roasted Brussels sprouts, and my brother—who usually reaches for takeout menus—asked for the recipe. Watching him scribble notes on the back of an envelope while he ate made me realize that recipes aren't just instructions, they're little gifts we pass around.

Swaps and Variations

If you prefer dark meat, swap the chicken breasts for boneless thighs and add five extra minutes to the baking time. Thighs stay juicier and have more flavor, and they hold up beautifully to the bold cranberry sauce. You can also use bone-in pieces, just increase the cooking time to about 45 minutes and check the temperature near the bone.

Serving Suggestions

I love serving this over a bed of wild rice or quinoa to soak up the sauce, with a side of roasted root vegetables or sautéed green beans. A crisp salad with arugula, walnuts, and a lemony vinaigrette cuts through the richness perfectly. For wine, pour a fruity Pinot Noir or a dry Riesling—both complement the tart-sweet flavor beautifully.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have melded. Reheat gently in a covered dish in a 160°C (325°F) oven for about 15 minutes, or warm individual portions in the microwave with a splash of water to keep the chicken from drying out.

• You can freeze the cooked chicken and sauce for up to two months in a freezer-safe container.
• Thaw overnight in the fridge before reheating to preserve the texture.
• Don't freeze the fresh garnishes—add those right before serving for the best color and flavor.

Save

This dish has become my go-to when I want to impress without breaking a sweat, and it never fails to make the table feel a little more special. I hope it does the same for you.